5 Minute Prep Lava Cake Recipe for Beginners

Intimidated by fancy desserts? This foolproof Lava Cake Recipe makes baking elegant treats easy and fun for first-timers. Discover how.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 2 people

Course: Appetizer, Dessert, Snack

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

3 oz semi-sweet chocolate chips or bar, chopped
¼ cup unsalted butter (4 tablespoons)
½ cup powdered sugar
1 large egg1 large egg yolk
½ teaspoon vanilla extract
3 tablespoons all-purpose flour
Pinch of saltButter and cocoa for greasing ramekins
Powdered sugar for dusting

Method

Step 1: The Setup (Oven & Ramekins)
Preheat your oven to 425°F (218°C). This high temperature is critical—it "shocks" the outside of the cake into baking quickly while leaving the inside raw. Grease four 6-ounce ramekins generously with butter or cooking spray. Beginner Tip: Dust the greased ramekins with a little cocoa powder. This acts as a barrier and ensures the cake slides out effortlessly later.
Step 2: The Melt
Place the chopped chocolate and cubed butter in a microwave-safe bowl. Microwave in 30-second bursts, stirring in between. It usually takes about 60-90 seconds total. Stir until completely smooth and glossy. Why microwave? It’s faster than a double boiler and, if done in short bursts, just as safe for the chocolate.
Step 3: The Whisk
Whisk the powdered sugar into the melted chocolate mixture. It might look a bit grainy at first—that’s normal. Add the eggs and extra yolks, followed by the vanilla extract (if using). Whisk vigorously by hand for 30 seconds. You want the batter to look shiny and slightly thickened.
Step 4: The Fold
Sift the flour and salt over the chocolate mixture. Gently fold it in using a rubber spatula. Stop mixing the second you see the white flour streaks disappear. Over-mixing activates gluten, which can turn your lava cake recipe into a tough muffin.
Step 5: The Bake
Divide the batter evenly between the four ramekins. They should be about ¾ full. Place them on a baking sheet (easier to move than individual cups) and bake for 12-14 minutes.
Step 6: The Release
Let the cakes cool for exactly 1 minute. Run a small knife around the edge to break the seal. Place a dessert plate upside down over the ramekin, flip both over together, and gently lift the ramekin. Watch the steam rise!
The Visual Cue: The edges should look firm and matte, but the center distinctively jiggles like firm Jell-O when you shake the pan.